La Wu Ge Qianjiang Source Fish House (Liangzhu Shangyi Plaza Store)
江浙菜 · ⭐ 3.6
Adjacent to Shangyi Plaza, No. 172, Yisheng Road
Dishes
Stewed Home-style FishA home-style dish featuring fresh fish stewed slowly with ginger, garlic, and scallions, resulting in tender meat and rich broth.
椒盐鸭头椒盐鸭头是一道以鸭头为主要食材的菜肴，经过焯水处理后，与椒盐、葱姜蒜等调料一同炒制而成。鸭头需去腥处理，确保口感清爽，炒制过程中加入适量辣椒和香料提升风味。
Stir-fried Oil Winter CabbageA simple and flavorful dish made by stir-frying oil winter cabbage with garlic and ginger, resulting in a crisp and savory side dish.
Dried lettuce stalkDried lettuce is a dried vegetable made by sun-drying or drying fresh lettuce. The main ingredient is lettuce. To prepare it, the lettuce is peeled and sliced, then dried naturally or mechanically to remove moisture, resulting in a hard texture and concentrated flavor.
Quzhou Stir-Fried ChickenA traditional Zhejiang dish made by quickly stir-frying chicken with chili, ginger, and garlic for a spicy and aromatic flavor.
Quzhou Duck Feet StewA specialty dish featuring duck feet slowly stewed with various seasonings and ingredients, resulting in tender, flavorful meat and rich broth.
Sauce-Braised EggplantA classic Chinese home-style dish made by stir-frying eggplant with garlic and fermented bean paste, resulting in a rich, savory flavor.
Premium Pork KnuckleGolden Pig Trotter is made from pig trotters, blanched and slow-cooked. Seasoned with soy sauce, cooking wine, ginger, and scallions, it becomes tender and rich in collagen.
Green Pepper with Wild ShrimpA Chinese home-style dish featuring fresh green peppers and wild shrimp, stir-fried for a savory and slightly spicy flavor.
Fried Tofu Skin with ChiliA classic Chinese home-style dish made by stir-frying tofu skin with green and red chili peppers, offering a savory and slightly spicy flavor.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.